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re: Have a deer roast and don't know what to do with it? Make a stew! (pic)
Posted on 2/27/17 at 10:53 am to LSUZombie
Posted on 2/27/17 at 10:53 am to LSUZombie
quote:
I sometimes brown it and sometimes don't; personally don't find much of a difference in the final product.
I struggle with this as well. I'm still trying to decide if there is an appreciable difference in the two methods. I find that if I'm using my Dutch oven, I'll brown. If I'm using my crockpot, I won't.
2
Posted on 2/27/17 at 11:01 am to Aubie Spr96
I don't really think browning the meat makes a difference in the way the meat turns out. It's the fond/gratin/whatever part that stuck on the bottom of the pot after the browning that adds color and flavor to the whole thing. Get some of that going then hit it with the onions and it's a one way trip to flavor town imho.
eta- looks killer, zombie
eta- looks killer, zombie
This post was edited on 2/27/17 at 11:02 am
Posted on 2/27/17 at 12:35 pm to Aubie Spr96
Browning is essential in caramelizing the proteins. Maillard effect and all.
Even using a slow cooker, I'll brown and then deglaze the pot and add pan drippings.
Even using a slow cooker, I'll brown and then deglaze the pot and add pan drippings.
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